Easy Vegetable Paella

vegetable paella

vegetable paella

Easy Vegetable Paella is gluten free and almost syn free and tastes even better the day after. You can vary the types of herbs and spices you use depending on what you have in the cupboard and what you like to eat. You can make it as spicy as you like depending on the amount of chilli and spices you add. The amounts here makes 4 generous portions.

  • 2 medium onions┬ácoarsely chopped.
  • 200g long or short grain rice.
  • 1 tin chickpeas.
  • 1 tin tomatoes.
  • 2 garlic cloves finely chopped.
  • Herbs and spices to taste, in this case we used mixed herbs, chilli flakes, garam masala, corriander seeds, along with salt and pepper.
  • Low calorie cooking oil spray.
  • A kettle full of boiling water.
  1. Spray a large wok with the low calorie cooking oil spray, and place the pan on a medium to high heat.
  2. Add the onions and garlic and allow to soften a little.
  3. Add the rice and the herbs and spices. Allow the rice to absorb any juices in the pan for a minute or two.
  4. Add the chickpeas and the tomatoes, and mix well.
  5. Bring to the boil and check the amount of liquid in the pan. You will have to add plenty of boiling water to ensure the rice has enough liquid to absorb. You may need to add a little more water if the mixture goes a little dry.
  6. Cook on a low simmer until the rice is cooked and allow to rest for 10 to 15 minutes before serving.
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